Easy No-Fail Whole Egg Mayonnaise
This recipe is so easy to whip up, and the best part is that you probably have everything you need already at home. You can save money on your grocery bill and know that you are feeding your family wholesome food without unnecessary food chemicals, colours or preservatives. Once you start feeling confident in making this at home, try different variations to save buying them at the store and elevate food that you are already serving. For example; creamy taco sauce as an alternative to sour cream on taco night, honey mustard dipping sauce for chicken tenders or use it as a base for your next coleslaw, potato salad or salad dressing. More recipes coming soon on the blog.
Easy No-Fail Whole Egg Mayonnaise
The easiest way to make your own mayonnaise at home – without the preservatives
Print Recipe
Equipment
- 1 immersion /Stick blender
Ingredients
- 1 Egg room temperature
- 1 cup mild flavoured oil for eg. vegetable oil
- 1 tbs white vinegar/white wine vinegar or pickle juice
- 1 tbs lemon juice
- 1 tbs dijon or yellow mustard
- 1 pinch salt
- 1 pinch ground white pepper
Instructions
- Crack egg into a tall narrow container
- Add all other ingredients
- Place immersion/stick blender at the base of the container over the egg yolk
- Mix on high speed for 10 seconds
- Once you can see the ingredients at the very base of the container have mixed well, aerate by holding down the power button and bring the blender almost to the surface and then back down to the base again. Continue to do this until all ingredients are mixed well.
- Store in the fridge.
